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Peach Cobbler Cinnamon Rolls Recipe

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These Peach Cobbler Cinnamon Rolls combine the fluffy, tender texture of classic cinnamon rolls with the juicy sweetness of fresh peaches and a delightful crumb topping, creating an irresistible treat perfect for breakfast or dessert.

Ingredients

Dough

  • 1 packet (or 2 1/4 teaspoons) quick rise yeast
  • 1/3 cup + 2 teaspoons sugar (divided)
  • 1/4 cup warm water (110-115°F)
  • 2/3 cup very warm milk
  • 1/3 cup mashed potatoes
  • 1/4 cup butter
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour

Filling

  • 3/4 cup sugar
  • 6 tablespoons butter (melted)
  • 1 tablespoon + 1 teaspoon flour
  • 1 tablespoon ground cinnamon
  • 2 cups diced peaches (patted dry)

Crumb Topping

  • 1/3 cup butter (softened)
  • 1/3 cup brown sugar
  • 2/3 cup flour

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Instructions

  1. Make the Dough: In a small bowl, combine the yeast and 2 teaspoons sugar with warm water at 110-115°F. Stir and let it sit until frothy. In a stand mixer bowl fitted with a dough hook, mix warm milk, 1/3 cup sugar, mashed potatoes, butter, egg yolk, salt, and vanilla until butter melts. Add 1 cup flour and stir, then add yeast mixture and mix. Gradually add the remaining flour and knead either by hand for 12 minutes or using the mixer on low for 10 minutes until dough is slightly sticky yet manageable. If too sticky, add up to 1/2 cup more flour and knead further. Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 60-90 minutes until doubled.
  2. Prepare the Filling: In a bowl, combine sugar, melted butter, flour, and cinnamon. Gently fold in the diced peaches, ensuring they are patted dry to avoid extra moisture.
  3. Fill and Shape the Rolls: After the dough has risen and doubled, punch it down lightly. On a greased countertop, roll dough into approximately a 17×19 inch rectangle. Spread peach filling evenly over the surface using the back of a spoon. Roll the dough tightly into a log shape. Using unflavored floss or fishing line, cut the roll into 12 equal pieces. Place the rolls into a greased 9×13-inch baking pan.
  4. Make the Crumb Topping: Mix softened butter, brown sugar, and flour with a fork until crumbly. Sprinkle this crumb topping evenly over the cinnamon rolls in the pan. Cover with plastic wrap and let the rolls rise again in a warm place for 30-60 minutes, until puffy and noticeably larger.
  5. Bake and Frost the Rolls: Preheat the oven to 350°F. Bake the rolls uncovered for 18-22 minutes, until tops are light golden brown and an internal thermometer reads 190°F. While the rolls bake, stir together powdered sugar, milk, and vanilla to form a smooth icing. Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously over them.

Notes

  • Ensure peaches are patted dry to prevent soggy rolls.
  • You can substitute mashed potatoes with instant potato flakes rehydrated with milk for convenience.
  • Use unflavored floss or fishing line to slice rolls evenly without squishing.
  • Check dough stickiness by lightly touching it; it should not stick significantly to your finger.
  • Allow dough to rise in a draft-free, warm environment for best results.
  • For softer rolls, avoid overbaking; remove from oven as soon as internal temperature reaches 190°F.

Find it online: https://justsosavory.com/peach-cobbler-cinnamon-rolls-recipe/